Instructions: Bring 5 cups of unsalted water to a boil in a covered 2-quart or larger pot over high heat. When the water reaches a rapid boil, add the pasta and cook 7 minutes (done but still firm).

Meanwhile, heat the olive oil in a 4 1/2-quart Dutch oven or soup pot over low heat. Peel the carrot and thinly slice it, adding the pieces to the pot as you slice. Raise the heat to medium-high, and cook, stirring occasionally. Peel and coarsely chop the onion, adding it to the pot as you chop. Add the garlic and continue to cook, stirring until the carrots are crisp-tender, about 2 minutes.

While the vegetables cook, remove any visible fat from the beef broth. Raise the heat to high. Immediately add the beef and chicken broths, the stewed tomatoes, Herbes de Provence seasoning and sugar. Cover the pot and bring the soup to a boil.

Meanwhile, place the green beans in a microwave-safe dish and microwave at high, uncovered, for 2 minutes.

When the soup is boiling, add the green beans and Great Northern beans. Let the soup boil, covered, for about 5 more minutes. Reduce the heat to medium-high if necessary. The macaroni will be just done during this time. Drain it and, in the last minute of soup boiling, add it to the soup pot. Season with black pepper to taste. Top each serving with 1 tablespoon Spinach Parsley Pesto. Serve at once.

This recipe yields 4 servings.

Comments: If you dont have Herbes de Provence seasoning, substitute Italian seasoning blend. If the pesto is frozen, unwrap, place on a microwave-safe plate and microwave, uncovered, at 50 percent power until defrosted, about 1 minute.

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